Gold Dusted White Chocolate Popcorn Recipes

Steps:

• Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels.
• Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes.
• Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.

Steps:

• Place popcorn in a large bowl. In a microwave, melt white chocolate and butter; stir until smooth. Pour over popcorn mixture and toss to coat. Add the cranberries, nuts and salt., Spread onto waxed paper. Cool until set. Store in an airtight container.

Steps:

• In a large bowl place popcorn (discarding unpopped kernels) with the nuts the cranberries.
• In a microwave safe 2-cup measuring cup, melt white chocolte on high for 1 1/2 minutes or until melted and smooth, stirring every 30 seconds or so.
• Pour melted chocolate over popcorn mixture, stirring until coated.
• Spread mixture on a cookie sheet pan, sprinkling with cinnamon. Let stand 15 minutes or until chocolate hardens. Sprinkle with gold dust.
• Break popcorn mix into pieces.
• Can be stored in an airtight container for up to 3 days.

Steps:

• 1. Place popcorn in a large bowl, discarding unpopped kernels. Stir in nuts and cranberries. 2. Microwave white chocolate morsels in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Pour over popcorn mixture, stirring until evenly coated. 3. Spread mixture in a 15- x 10-inch jelly-roll pan. Sprinkle evenly with cinnamon. Let stand 15 minutes or until chocolate hardens. Sprinkle with gold dust. Break into pieces; serve immediately, or store in an airtight container up to 3 days.